Serves 4
1 free range or organic chicken
4-6 lemon leaves, washed
1 lemon, quartered
6 cloves garlic, peeled and sliced
1 cup chicken stock
1/4 cup white wine
4 carrots, peeled and sliced into sticks
3 tsp cumin seeds
1 tsp coriander seeds
1/4 red cabbage, thinly sliced
1/4 savoy cabbage, thinly sliced
1 Tbs olive oil, plus 1 Tbs
<i>Amanda Laird:</i> Lemon roasted chicken with cumin carrots and cabbage
Picture / Glenn Jeffrey
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